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Butternut Squash Soup

Thursday, 08 December 2016 07:23  by Jessica B.

butternut squash blog

Even though the weather as of late wouldn’t lead one to believe that Fall is upon us, the appearance of Autumn fruits and vegetables in your local supermarket says otherwise! Nothing makes me more excited this time of year than getting my hands on some locally grown butternut squash. Much like the sweet potato, butternut squash is so versatile and can be used in various cooking applications. Truly, my most favorite way to eat butternut squash is simple: large diced, generously coated with olive oil, salt, and pepper, and roasted in a 425 degree oven until golden and tender.

This variety of squash also hosts a handful of nutritionally beneficial properties. In fact, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich Vitamin C. This hourglass “fruit” also houses significant amounts of potassium and vitamin B6 which both aid in bone health and proper functioning of nervous and immune systems. I find that the average folk sometimes find difficulty in knowing what to look for when picking out produce. As far the butternut, you will want to pick a squash that is heavy for its size with a matte, rather than glossy, skin. A glossy skin is a typical characteristic of the squash being picked too prematurely, resulting in an unripen, not-as-delicious squash.

Overall, this is the one you want to become a staple in your household this Fall season. From sweet to savory, simply roasted to hearty soups, the butternut squash is versatile, nutritional, and bound to be your new favorite this season!

Ingredients:

  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and freshly ground black pepper

Directions:

  1. Cut squash into 1-inch chunks.
  2. In large pot melt butter.
  3. Add onion and cook until translucent, about 8 minutes.
  4. Add squash and stock.
  5. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
  6. Remove squash chunks with slotted spoon and place in a blender and puree.
  7. Return blended squash to pot.
  8. Stir and season with nutmeg, salt, and pepper.
  9. Serve.

Recipe Courtesy of Food Network Kitchens

Last modified on Thursday, 08 December 2016 07:31

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